Chicken satay spring rolls

Chicken satay spring rolls

These tasty Oriental rolls are so much fun to make – and baking them rather than frying them means they're lower in fat, too.

By , 21 September 2015
Chicken satay spring rolls
  • Ready in: 45 mins
  • Serves: 8
  • Price: £1.00 per serving
Nutritional Info
Each 100g serving contains
  • Fat med
  • Saturates med
  • Sugars med
  • Salt med
  • Energy 1223KJ 292KCAL
of your reference intake.
Typical energy values per 100g: 1223kJ/292kcal.
  • 200g cooked chicken
  • 1 large carrot, peeled
  • 2 spring onions, trimmed and sliced
  • 1 small red pepper, de-seeded and finely chopped
  • 100g frozen sweetcorn, defrosted
  • 50g beansprouts
  • 6 tbsp peanut butter
  • 3 tbsp reduced salt soy sauce
  • 2 tbsp sweet chilli sauce, plus extra for dipping
  • 8 sheets filo pastry
  • 15g butter, melted
  • 2 tsp oil
  • 2 tbsp sesame seeds
  • Pre-heat the oven to 180C/160C Fan/Gas 4. Cut the chicken into bite-sized pieces and put in a large bowl.

  • Grate the carrots. Add to the chicken along with the spring onions, red pepper, sweetcorn and beansprouts.

  • In a separate bowl, mix together the peanut butter, soy sauce and sweet chilli sauce.

  • Add this peanut satay mixture to the chicken and vegetable filling, and stir thoroughly to mix together.

  • Lay a sheet of filo pastry on a work surface and fold in half (keep the other filo under a damp paper towel). Lay an eighth of the filling in a horizontal strip, 5cm up from the bottom of the pastry, leaving a 5cm gap at each side. Roll up into a sausage, then fold the ends under to seal. Transfer to a baking tray. Repeat with the rest of the filo and filling. Mix the butter and oil together, brush over the rolls and sprinkle with sesame seeds. Bake for 15-20 minutes.

  • Serve the spring rolls hot with a bowl of sweet chilli sauce for dipping.